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Gluten-Free Biscuits

"You would never know these are gluten-free!"

Ingredients :

  • 1 1/2 cups sorghum flour
  • 1 cup millet flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 cup cold butter
  • 1 cup milk
  • 1 egg, beaten
  • 1 tablespoon cider vinegar
  • 2 tablespoons rice flour, or as needed

Instructions :

Prep : 25M Cook : 15M Ready in : 40M
  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
  • Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
  • Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
  • Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness; cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.
  • Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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